Pizza without tomato sauce? You bet! You won't miss the red carpet with this creamy white version. We ditched the tomatoes and gluten, doubled up on cheese, and added sour cream and a dash of rosemary. Make it white tonight.
March 26 2018 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Lunch, Meal
Pizza without tomato sauce? You bet! You won't miss the red carpet with this creamy white version. We ditched the tomatoes and gluten, doubled up on cheese, and added sour cream and a dash of rosemary. Make it white tonight.
USMetric
4 servingservings
Ingredients
Crust
- 2 2 large egglarge eggs
- 1⁄3 cup 80 ml sour cream
- 3 tbsp 3 tbsp mayonnaise
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- ½ tsp ½ tsp salt
Topping
- ½ cup 120 ml sour cream
- 1 cup (4 oz.) 240 ml (110 g) mozzarella cheese, shredded
- ½ cup (11⁄3 oz.) 120 ml (40 g) shredded Parmesan cheese
- 1 tsp 1 tsp chopped fresh rosemary or dried rosemary
- 1⁄8 tsp 1⁄8 tsp ground black pepper
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Instructions
Preheat the oven to 350°F (175°C).
Whisk together eggs, sour cream, and mayonnaise. Add the remaining ingredients and mix well. Let the dough sit for 5 minutes to allow it to thicken.
If you want to make one pizza per serving, divide the dough into as many pieces as servings. Or make a large one and slice it right before serving.
Place the dough on a baking sheet lined with parchment paper. Add another lightly oiled paper on top (oily side down) and use a rolling pin to flatten the dough evenly. The crust shouldn't be thicker than 0.25" (5 mm).
Remove the top parchment paper and repeat the same procedure if you make more than one pizza.
Bake for 10 minutes. The crust should be lightly golden; don't overdo it. Remove from the oven and let cool for a few minutes. Flip the crust upside down so that you are spreading the topping on the crispier side.
Spread sour cream on top. Add shredded cheese. Sprinkle with rosemary and pepper.
Place the pizza back in the oven and bake for another 5 to 10 minutes. Watch out: You don't want the edges to overcook or burn.
Remove the pizza from the oven, grate, or slice parmesan on top. Serve immediately.
Tips!
Almond flour-based dough satiates way more than others. So you can make smaller pizza portions that are great for snacks.
This pizza reheats well the following day. It also makes a great kid-friendly lunch and takes lunchboxes to the next level.
Make an extra crust! It will keep in the fridge for two to three days, or freeze it for a future fast meal where all you need to do is defrost and add the topping.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
15 comments
- 2 comments removed
3
Carolbee
March 27 2018
The 'original' of this is called flammenkueche and it comes from Alsace. They use fromage blanc and top it with onions and lardons. Yum!
- 3 comments removed
7
Kelly
November 4 2018
What can I use to substitute for the ground psyllium husk ?
Reply: #8
8
Reply to comment #7 by Kelly
Kristin Parker Team Diet Doctor
November 5 2018
What can I use to substitute for the ground psyllium husk ?
There is not a good substitute for the psyllium. It gives a pliability to the finished product that other ingredients won't. If you do not have psyllium, you may wish to try another crust and use the "white" toppings from this recipe on that crust.
--Kristin
9
Josh
February 1 2019
Loved this recipe! Added chicken and oregano to the mix!
- 1 comment removed
11
Lj
April 5 2019
Just made this! Loved it! Will add shredded chicken next time!
Reply: #13
- 1 comment removed
13
Reply to comment #11 by Lj
Deirdre
April 10 2019
Lj, does the crust turn out crispy?
14
Caroline
May 8 2019
My crust didn't turn out very crispy but it was still pretty good. I used shredded mozzarella and topped with crushed red pepper and jalapenos.
15
Joanna
May 31 2019
This is not my favourite pizza recipe on this site. The crust was too spongy and weird for me and I used sour cream for the "sauce" base and that just didn't work for me. But I thank you for always being inventive and giving us new things to try. I did think it was better the next day reheated because the crust dried out just a bit.
16
Christine
June 25 2019
I was very skeptical about this recipe, especially when the crusts came out of the oven because they were quite spongy in texture as the previous commentator has noted. However, the pizza did taste really very nice, especially with the addition of some slices of chicken and green onion. As a result of having made this pizza, I was able to resist the delicious-smelling thin crust gourmet pizza that my family was enjoying, which I consider a big victory.
17
Jordana
April 24 2020
just made this pizza using créme fraîche. baked it on the pizza stone, and it turned out crispy and BETTER than a regular pizza. HOORAY! a new friday favourite at ours! will definitely have to try with chicken and perhaps caramelised onions next time!
18
jan25
September 27 2020
The crust was too spongy and resembles to bread
I am looking for a crispier recipe
Topping like a flammenkueche is always OKReply: #19
19
Reply to comment #18 by jan25
Crystal Pullen Team Diet Doctor
September 28 2020
The crust was too spongy and resembles to bread
I am looking for a crispier recipe
Topping like a flammenkueche is always OKThere are a couple of important elements in this one, make sure it is thin and flip the crust before topping. Another option you may enjoy is the Kedough Pizza. https://www.dietdoctor.com/recipes/sullivans-kedough-pizza
20
Lori
February 6 2021
Another great recipe from Diet Doctor! For my crust, I used 1/2 mayo & 1/2 sour cream. I read the reviews so I made sure I did spread my crust thin on parchment paper. Then I prebaked my crust and flipped it over and lightly baked it again on the other side before putting on any toppings. I cooked mine on a pizza stone, as one reviewer suggested. Then I topped it with the sour cream mixture. I did add a little garlic powder, dried parsley, salt & pepper to my creamy mixture. Finally, I sprinkled mozzarella & parmesan cheese on top and topped it off with sliced green onions. My crust was not soggy at all. I wasn't sure I'd enjoy the sour cream base, but this pizza was absolutely delicious! Thank you Diet Doctor for all the delicious recipes on your site!
Reply: #21
21
Reply to comment #20 by Lori
Kerry Merritt Team Diet Doctor
February 6 2021
Another great recipe from Diet Doctor! For my crust, I used 1/2 mayo & 1/2 sour cream. I read the reviews so I made sure I did spread my crust thin on parchment paper. Then I prebaked my crust and flipped it over and lightly baked it again on the other side before putting on any toppings. I cooked mine on a pizza stone, as one reviewer suggested. Then I topped it with the sour cream mixture. I did add a little garlic powder, dried parsley, salt & pepper to my creamy mixture. Finally, I sprinkled mozzarella & parmesan cheese on top and topped it off with sliced green onions. My crust was not soggy at all. I wasn't sure I'd enjoy the sour cream base, but this pizza was absolutely delicious! Thank you Diet Doctor for all the delicious recipes on your site!
Thanks for your comment, Lori! So glad you loved it!
22
DEBORAH
June 7 2021
If you don't have a pizza stone, just use a preheated cast iron skillet. Can even flip it over and use the bottom as a pizza stone.....just do your crust on parchment paper and slide the whole thing onto the overturned skillet bottom.
